Osmanthus Cake (桂花糕)
Delicate steamed cakes infused with fragrant osmanthus flowers, subtly sweet and beautifully molded.
7 ingredients
7 steps
Ingredients
- 1150g rice flour
- 250g glutinous rice flour
- 3100g rock sugar
- 42 tbsp dried osmanthus flowers (桂花)
- 5300ml water
- 6Osmanthus honey (for drizzling)
- 7Edible flowers (optional, for garnish)
Instructions
- 1Dissolve rock sugar in warm water. Steep dried osmanthus flowers in the syrup for 15 minutes to infuse the fragrance.
- 2Strain the osmanthus syrup, reserving the flowers if desired.
- 3Whisk together rice flour and glutinous rice flour. Gradually pour in the osmanthus syrup, stirring until a smooth, lump-free batter forms.
- 4Lightly oil silicone or decorative cake moulds. Pour the batter into the moulds.
- 5Steam over medium-high heat for 20–25 minutes until set and a skewer comes out clean.
- 6Allow to cool slightly before unmoulding. Arrange on a serving plate and drizzle with osmanthus honey.
- 7Garnish with dried osmanthus flowers or edible blooms. Serve at room temperature alongside a pot of Chinese tea.